Mac and Cheeseburger

Mac and cheese gets heartier, and possibly even more family-friendly, when you stir ground beef and fire-roasted tomatoes into the cheese sauce. Make sure to drain the tomatoes so the sauce doesn’t get too thin. We call for whole-grain rotini, but any short pasta shape will work here; just do try to go whole-grain for more nutrition. If you don’t have dry mustard (used here for added depth), stir in a teaspoon of Dijon mustard. Serve with a side of green beans or broccoli tossed with browned butter, or with a salad the family enjoys (a crunchy romaine Caesar salad would be great).

Ingredients

8 ounces uncooked whole-grain rotini

1/2 pound extra-lean ground sirloin

1/4 cup prechopped yellow onion

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1 (14.5-oz.) can unsalted fire-roasted diced tomatoes, drained

1 cup 1% low-fat milk

1 1/2 teaspoons all-purpose flour

3 ounces preshredded reduced-fat cheddar cheese (about 3/4 cup)

3 tablespoons 1/3-less-fat cream cheese

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Nutritional Information

Calories 408

Fat 10.9g

Satfat 5.7g

Monofat 2.5g

Polyfat 1.1g

Protein 28g

Carbohydrate 51g

Fiber 7g

Cholesterol 53mg

Iron 3mg

Sodium 529mg

Calcium 284mg

Sugars 8g

Est. added sugars g

Calories 408

Fat 10.9g

Satfat 5.7g

Monofat 2.5g

Polyfat 1.1g

Protein 28g

Carbohydrate 51g

Fiber 7g

Cholesterol 53mg

Iron 3mg

Sodium 529mg

Calcium 284mg

Sugars 8g

Est. added sugars g

How to Make It

Step 1

Cook pasta according to directions, omitting salt and fat. Drain.

Step 2

Heat a large skillet over medium. Add beef, onion, Worcestershire, and mustard; cook, stirring often, until meat is done, about 5 minutes. Transfer to a bowl; stir in tomatoes.

Step 3

Whisk together milk and flour. Pour mixture into skillet; bring to a boil over high. Add cheeses; stir until cheeses melt. Remove from heat. Stir in pasta and meat mixture. Top with parsley, salt, and pepper.

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